Today I was thinking how our way of travel will change in the next few months. Before, every time we would, we were able to take a flight and explore different countries, cultures and different food. Now that everything is unsure at least we are still able to flight in the different kitchens… today we will flight back to Spain to cook our Paella! There are many different types and styles of Paella and each region in Spain has their own way of making it. Don’t be afraid to cook Paella at home; you don’t need any fancy equipment or Paella pan to make it! Just use what you have in your kitchen and will be great!
The main ingredient for making Paella is the rice, the best to use is called “Bomba”, also called Valencia Rice : it is a short grain, almost round rice, with a pearly colour. It absorbs and expands like an accordion until three times its volume in water as opposed to the average rice grain, which absorbs only twice its volume. This means it absorbs more flavour and does not stick together. I’m lucky enough to have some in my kitchen as I took it in my last travel to Valencia but you can use a medium grain or jasmine rice.
The short, round grains are perfect for Paella and absorb liquid really well, which makes it the ideal rice for Paella. Do not use Arborio rice, you want the end result to yield separate grains when done, not a creamy texture like risotto.
The origin of the name of the most famous dish of Spanish cuisine comes from the name of the pot in which it is cooked, the paella, it has two handles instead than one so it is able to support its weight. Born as a poor dish and enriched with ingredients and variations over time, the paella has undergone numerous transformations based on the ingredients available and the tastes of the peoples who cooked it in Spain and in all the countries in which it was exported. Valencian paella it’s considered to be the original recipe, with rabbit and vegetables.
Doses for 2 portions
INGREDIENTS
- 100gr Frozen Peas
- ¼ onion
- 10-15 cherry tomatoes (not in the pic )
- 1 clove of garlic ( or a pinch of granulated)
- 125gr Rice for paella Bomba (“Arroz bomba”)
- 1l of broth
- 150-200 gr mix fish fresh or frozen ( prawn, mussel, squid)
- Salt as needed
- juice ½ lemon, other half cut into wedges
- Pepper as needed
- Evo Olive oil as needed
- 1 teaspoon saffron powder (or saffron threads)
EQUIPMENTS
- wok
PROCEDURE
First of all prepare the broth and add the saffron in it, put it aside for now.
I need to be honest, I’m guilty (do not tell Alida!!), I used the stock cube to do my broth. I did it because I didn’t have enough time to do it since the Paella take already long time but you are more than welcome to do a proper and healthier broth :D
Let’s start to chop the onion and the garlic in little pieces. Put them in a wok with some olive oil (the best will be to have the pan for paella, but I’m not lucky enough to have one ): ), keep cooking for 3-5 minutes until they become goldener but be careful not to burn them. Now you are ready to add the chopped tomatoes, keep cooking on medium heat for a while and then add the frozen peas too, cook for 5 minutes.
When everything is mix together we are ready to add the first fishy ingredients, they have different times of cooking so just follow the order. As I do not usually buy fresh fish from the fishmonger I usually buy a frozen mix fish and just divide that as I need it.
Let’s start with the squid and cook them for 10 minutes, keep stirring randomly.
At the reached time you can add the prawn and cook for 15 minutes.
Finally is arrive the time for the rice it will cook on medium-low heat for 20-30 minutes. It is important do not mix it or stirring at all,this will help the rice to absorb the broth.
Now you need to be good and patience and adding 2 ladle at the time and wait that the broth get absorb. Remember do not touch the rice and do not fall into temptation to stir it.
When you are 3 minutes far from the end of the cooking, roughly when you still have 4 ladle you are ready to put the mussel too as they do not need a long cooking otherwise they will become chewy.
Carry on to add 2 ladle at the time until you finish the broth, usually it will take from 20 to 30 minutes this process, just have a medium heat going.
When you finish all the broth you are ready to place everything in an oven tray to give the last touch to your Paella, just cover with the lemon juice and put in the top of the oven with the grill on for 3-5 minutes this will allow the Paella get the little crust on the top.
Finally you are ready to taste your Paella and fill like in Spain from you house, serve it with some extra wedges of lemon!
Buen provecho ;)
SUGGESTIONS
You can do Paella with different type of fish, only vegetables or with meat.
The classic one is the Paella from Valencia it is with rabbit and vegetables! You can add paprika too and do not forget to find you perfect match and sharing with us ;) !
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